Gobs Soft Chocolate Cream Filled Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Sift flour, baking soda, salt, and cocoa together into a large bowl.
• Add remaining ingredients; mix together.
• Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet.
• Bake for 5 minutes.
• Remove to a cooling rack.
• Beat filling ingredients together until creamy.
• Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.

Steps:

• COOKIES: preheat oven to 375 degrees.
• Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
• Add one cup boiling water to sour milk, set aside.
• In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
• In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
• Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees for 10 minutes.
• Let cool.
• FILLING:.
• In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
• Let cool.
• In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
• Add milk mixture in small amounts until all is incorporated.
• Beat until creamy and no grit from sugar.
• (you can add food coloring for looks).
• place filling between two cookies and enjoy.
• These cookies freeze well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
• On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
• While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
• Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat butter and shortening with an electric mixer on medium speed until creamy; gradually add both sugars, beating until light and fluffy. Beat in eggs and vanilla just until combined. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in cookie crumbs, candy bars and chocolate chips. Cover with plastic wrap and refrigerate 30 minutes.
• Onto cookie sheets, drop dough by 1/4 cupfuls 2 inches apart. Bake 10 to 12 minutes or until barely set. Cool 10 minutes; remove from cookie sheets to cooling racks.